Wash the endive salad, pluck or cut into small pieces and place in cold, salted water until it has collapsed. Then drain well, maybe squeeze out a little. Press the garlic or cut it very finely.
Heat the olive oil in the pan and fry the endive salad with the garlic a little, add the raisins and pine nuts. Roast these a little too (not too long, otherwise the pine nuts will be too hard). Season with salt and pepper and serve.